Fazoli's Baked Spaghetti
This copycat Fazoli's Baked Spaghetti is the ultimate comfort food casserole, featuring al dente spaghetti bound with egg and butter, layered with a rich seasoned meat sauce, and blanketed in two types of melted cheese before being baked to golden, bubbling perfection. It captures everything you love about the restaurant classic and brings it to your dinner table with simple, pantry-friendly ingredients.
Equipment
- Large stockpot For boiling pasta
- Large skillet or sauté pan For browning the meat sauce
- 9x13-inch baking dish Glass or ceramic preferred
- Colander For draining pasta
- Wooden spoon or silicone spatula For stirring
- Box grater For grating cheese from a block (optional if using pre-shredded)
- Aluminum foil For covering the dish while baking
- Cutting board and chef's knife
- Measuring cups and spoons
- Large mixing bowl For tossing the pasta with eggs and butter
Ingredients
For the Pasta Base
- 12 oz spaghetti 340g; thin or regular; undercook by 1–2 minutes
- 2 tbsp butter 28g; softened
- 2 eggs lightly beaten
- 1/3 cup Parmesan cheese about 30g; grated; divided — use 1/4 cup in pasta base, remainder on top
For the Meat Sauce
- 1 tbsp olive oil 15ml
- 1 lb ground beef 450g; 80/20 blend recommended
- 1 small yellow onion about 1/2 cup or 75g; finely diced
- 3 cloves garlic minced
- 24 oz marinara sauce 680g; 1 standard jar; or your favorite pasta sauce
- 14.5 oz diced tomatoes 411g; 1 can; drained
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional; omit for mild flavor
For Topping
- 2 cups shredded mozzarella cheese about 225g; divided; use 1 cup per layer; freshly shredded melts best
For Garnish
- fresh basil or parsley optional; chopped; for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray, coating the bottom and sides evenly, then set aside.
- Bring a large pot of salted water to a boil, add the 12 oz spaghetti, and cook 1–2 minutes less than al dente (the pasta finishes cooking in the oven). Reserve 1/4 cup pasta water, drain, return pasta to pot, and toss with the 2 tablespoons of softened butter. Allow to cool 5 minutes.
- Add the 2 lightly beaten eggs and 1/4 cup of the grated Parmesan to the cooled buttered spaghetti, tossing until every strand is well coated. Set aside while you make the meat sauce.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until softened, then add the minced garlic and stir 30 seconds. Add the 1 lb ground beef and cook 7–9 minutes, breaking it apart, until fully browned. Drain excess grease.
- To the browned beef, add the marinara sauce, drained diced tomatoes, Italian seasoning, oregano, salt, black pepper, and red pepper flakes (if using). Stir to combine and simmer over medium-low heat for 8–10 minutes until slightly thickened. Adjust seasoning to taste.
- Spread a thin layer of meat sauce across the bottom of the baking dish. Add half the pasta, top with half the remaining sauce, then sprinkle 1 cup of mozzarella. Repeat with the remaining pasta and sauce, then finish with the remaining 1 cup of mozzarella and the rest of the Parmesan.
- Cover the baking dish tightly with aluminum foil and bake in the preheated 375°F oven for 25 minutes.
- Remove the foil and bake for an additional 15–20 minutes, until the cheese is melted, golden, and bubbling at the edges. For extra browning, broil for the last 2–3 minutes, watching closely.
- Remove from the oven and let the casserole rest for 5–10 minutes before slicing. Garnish with fresh basil or parsley if desired and serve hot directly from the baking dish.
Notes
- Undercook the pasta by 1–2 minutes — it will finish cooking in the oven and avoids a mushy texture.
- Let the buttered spaghetti cool for at least 5 minutes before adding the beaten eggs, or the heat will scramble them.
- Drain the ground beef thoroughly after browning — excess grease will make the finished casserole oily.
- Use freshly shredded mozzarella if possible. Pre-shredded cheese contains anti-caking agents that prevent smooth, stretchy melting.
- Cover tightly with foil for the first half of baking to trap steam and ensure the pasta cooks through evenly.
- Make-ahead tip: Assemble the casserole up to 24 hours in advance, refrigerate covered, and add 10–15 extra minutes to the covered baking time when cooking from cold.
- Refrigerator storage: Cover tightly and refrigerate for up to 4 days. Reheat covered with foil at 350°F for 20–25 minutes.
- Freezer storage: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For the Fazoli's pizza version, layer sliced pepperoni over the top mozzarella before the final uncovered bake.
- Swap ground beef for crumbled Italian sausage, shredded chicken, or omit meat entirely and add mushrooms and bell peppers for a vegetarian version.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 44gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 105mgSodium: 720mgPotassium: 540mgFiber: 3gSugar: 7gVitamin A: 12IUVitamin C: 10mgCalcium: 28mgIron: 20mg
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